Shakshuka (Baked Eggs)

Name: Shakshuka (Baked Eggs)
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 6 Eggs; 2 tins (400 g each) Chopped tomatoes; 1 Red bell pepper, sliced; 1 Onion, sliced; 3 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Smoked paprika; 80 g Feta, crumbled (optional); 2 tbsp Fresh parsley, chopped; 2 tbsp Olive oil

Made with: eggs, tomatoes, bell pepper

Eggs gently poached in a spiced tomato and pepper sauce. A one-pan brunch classic that is equally at home as a quick weeknight dinner.

Prep10 min

Cook25 min

Serves4

LevelEasy

Contains EggsContains DairyVegetarian

Ingredients

Eggs6
Chopped tomatoes2 tins (400 g each)
Red bell pepper, sliced1
Onion, sliced1
Garlic, minced3 cloves
Ground cumin1 tsp
Smoked paprika1 tsp
Feta, crumbled (optional)80 g
Fresh parsley, chopped2 tbsp
Olive oil2 tbsp

Substitutions

feta → omit or use vegan feta
red bell pepper → roasted red peppers from a jar
fresh parsley → fresh cilantro

Instructions

1Heat the olive oil in a large deep frying pan over medium heat. Add the onion and bell pepper and cook for 8 minutes until soft.
2Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
3Pour in the chopped tomatoes and season with salt and pepper. Simmer for 10 minutes until thickened.
4Using the back of a spoon, make six small wells in the sauce.
5Crack an egg into each well. Cover the pan and cook for 6-8 minutes until the whites are set but the yolks are still runny.
6Scatter over the crumbled feta, if using, and the fresh parsley.
7Serve straight from the pan with warm crusty bread for dipping.

Want recipes like this from your own ingredients? Try Pantamo